Baby Muffins

These muffins are a healthy snack and a great way to get your kids to take in the vegetables that they need.

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Ingredients:

• 4 tablespoons margarine
• 1/2 cup sugar    
• 1/2 cup whole wheat flour
• 1/2 cup all purpose unbleached flour
• 1/3 cup wheat germ
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup orange juice
• 1/2 cup zucchini, unpeeled and shredded
• 1/2 cup carrot, unpeeled and shredded                      

Method

Preheat oven to 350. In a large mixing bowl, blend margarine and sugar with an electric blender. Add flours, wheat germ, baking powder, baking soda and salt. Mix ingredients together on low speed while slowly adding orange juice. Blend into a moist batter, careful not to over mix. Stir in zucchini and carrot. Spray mini-muffin tins with a non-stick cooking spray. Fill muffin tins half full with batter. Bake for 13 minutes. Remove muffins from pan immediately and let cool on a rack.

Notes: As a nervous new mom, I was worried that my one-year old son was not eating enough of the right foods. I went to visit a nutritionist, who was also a good friend of mine from church. After tracking our diets for a week, she assured me that my son was eating properly but gave me some pointers on how to sneak extra nutrition into children's food. My zucchini bread was one of his favorites, so she made the suggestions that I use unpeeled zucchini, add shredded carrot, use calcium enriched OJ and always secretly incorporate wheat germ into all my baked goods. Voila! Delicious mini-muffins that count as a green vegetable and an orange vegetable and are a good source of calcium, fiber, and iron. 5 years later, this is still one of my son's favorite foods. He calls them "Baby Muffins" instead of mini-muffins!

Number of servings: Yields 24 mini-muffins.

Submitted By: kk1000
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